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"Eat an apple a day and keep the doctor away" has 

 long been a familiar saying. Just how much medicinal value 

 if any, there is in an apple or in fruits generally no one seem>, 

 to know. But that there is at least a grain of truth in this 

 old saying seems certain. Apparently all authorities are 

 agreed upon the general proposition that fruits are agree- 

 able, pleasant to the taste, have some food value and are 

 at least healthful if not medicinal. 



Fruits contain certain things which the body needs. 

 The most generally emphasized are the acids, the minerals, 

 the more recently discovered substances, vitamines, which 

 are so necessary to complete nutrition and last, but by no 

 means least, the sugars. 



During these days of stress we are beginning to appre- 

 ciate many things heretofore utterly disregarded, or only 

 carelessly noticed. The average person has, in the past, 

 been content to eat his fruit because it tickled his palate and 

 gave him an agreeable comfortable feeling. Little or no 

 thought was given to the possible food value of the fruit. 

 But now, because through force of circumstances, food ma- 

 terials have become objects of general study and discussion 

 every product that contains food value is looked upon in an 

 entirely different light. If this study and discussion is con- 

 tinued fruit will receive the recognition which it deserves 

 and the fruit grower will come into his own. 



Fruits, as has been stated, contain considerable sugars 

 and sugars are a source of much energy. Those of us who 

 must work for a living need a great deal of energy. Even 

 the idle rich, who only sit around and look on, must breathe, 

 digest their meals, keep up blood circulation and certain 

 glandular activities so that they too need energy. Now if 

 we can get a part of this energy from fruit and fruit prod- 

 ucts why would it not be the proper source. As already stat- 

 ed we get more value than just sugar, but for this discussion 

 let us confine ourselves to the sugar values only of a few of 

 our fruits and fruit products. 



Chemists and others who during their spare moments 



